Cook - LVMC

Cook - LVMC Acute Hospital Full Time Day Shift 40 Hours Per Week

Salary Range:

$18.79 - $24.65 Pay rates are determined based on experience and internal equity.

Position Summary:

Under the general supervision of the Food Service Director and direct supervision of the Food Production Supervisor. Is responsible for the timely preparation of meals for patients, staff, visitors and occasional meetings. Must work well under stress or tight deadlines. Must work well with supervisors, co-workers, patients/residents, family members and visitors.

District Responsibility:

Support of the District Mission and Values Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC "Commitment to Care". Constantly use

C-I-CARE

principles when communicating with others. Performance Improvement Activities Professional Development

Position Duties/Responsibility:

Prepare patient meals following standard recipes. Write the daily menu for the cafeteria. Prepare desserts for patients and Café. Prepare meals for cafeteria. Serve hot food on patient tray line. Clean equipment after each use. Keep cook's area clean. Answer phone for late trays. Responsible for directing the departments' responsibilities in the absence of the Sous Chef and Director. Communicate with Diet Techs. Be aware and report any changes in temperatures of refrigerators/freezers. Prepare meat and vegetables for Meals-on-Wheels. Position Competencies Other Duties Assigned by Supervisor Willingness to work weekends and holidays, as assigned. Willingness to work overtime, as assigned.

Essential Functions:

The ability to stand for prolong periods of time. The ability to lift and move large pots/pans full of food. The ability to grip and grasp. The ability to follow recipes. The ability to be supervised. The ability to work as a Team. The ability to have positive personal interactions with staff, patients/residents and visitors.

Position Qualifications:

Education:

Any combination of training, education and work experience which demonstrates an ability to satisfactorily perform the duties of the position. The typical qualifying background is high school diploma or equivalent and/or experience in food service, particularly cooking in large quantities.

Experience:

Same as "Education"

Certifications:

None required.

Skills/Ability:

1. Read, understand and apply information. 2. Understand and carry out oral and written instructions. 3. Be organized. 4. Perform basic mathematics. 5. Perform cleaning duties. 6. Measure and weigh portion sizes. 7. Plan and prioritize duties. 8. Work well with others. Adapt easily to change and learn new duties. 10. Work well under pressure. 11. Meet deadlines. LVMC reserves the right to modify the minimum requirements depending on the needs of the organization.